Its about time I show you this Coconut flour banana bread!

We LOVE coconut flour banana bread

Now I have to admit that this recipe was voted as the “favorite” in my house. This coconut flour banana bread outdid my last GAPS banana blueberry bread! For those of you who tried my first recipe, you know that it is hard to top. After making way to many loaves of banana bread, I finally got the PERFECT recipe!

Texture

No too dry but not mushy in the middle. Its JUST right, spongy yet moist! The texture of this coconut flour banana bread reminds me of the kind my mom used to make when I was little. That one was full of flour, which we don’t eat anymore, due to my severe sensitivities. I use the Wilderness Family Naturals (WFN) coconut flour (my favorite) or Bob’s Red mill Organic Coconut Flour (make sure you sift it first)I feel like the WFN flour is slightly fluffier then the other brands I have tried. This fluffy characteristic makes it easier to bake with because it leaves the finished product light and fluffy. Though no need to worry if you don’t have WFN coconut flour. I also use Organic Coconut Flour and it works (I sift and then measure). This is surprising, because coconut flour is known to make baked goods dry. Not this bread! It is moist and oh so perfect.

Coconut flour banana bread nutrition

Coconut flour has a reason to always be tooting its horn! It is paleo/nut-free/gluten/grain-free/celiac/GAPS/SCD/anti-candida friendly! It is full of protein and fiber and low in carbs. Coconut flour is also full of good minerals. A plus side to its density, is that you don’t have to use as much!

Butter it up!

Not to mention, the butter and honey just add in a powerhouse of good nutrients as well. Who can argue with butter? My mom spotted the pieces of banana bread covered in butter after my photo shoot. I happily gave her the 2 pieces, though she spread about 4 more pats of butter on each . She always says, she like to “have a little bread with her butter”. Do I have to convince you any more? I think these pictures will do the talking! Happy GAPS baking!

DIRECTIONS:

*Preheat your oven to 300 degrees

1. Oil or butter your bread pans (I used 2 mini). Line with parchment paper. Cut 2 pieces and fit them in the baking pan. (It is easier to oil it first, so the paper kind of sticks to the sides of the pan)

2. Smash the bananas. These are nice and spotted!

3. (In the banana bowl) mix in the honey, butter, vanilla, eggs, and *stevia until combined.

219 Responses to Coconut Flour Banana Bread

Hello, Would anyone be able to help me here … I want to bake and applesauce bread that calls fro regular flour but I only want to use coconut flour and virgin coconut oil … How do I cahnge the ingredients to work?
Thank you
Wendy

You can make your own baking powder with baking soda and cream of tartar. Google it and you’ll find the recipe, but it’s 2 tsp cream of tartar to 1 tsp baking soda, BUT you cannot store it, so only make what you need for your recipe. You can read up on it when you Google the recipe.

Ok, I need coconut flour help! I have made mufins, breads, and cakes using coconut flour and none of them turn out like they are suppose to. Your banana bread looks like real bread! All of my coconut flour recipes turn out so eggy with a slimy bottom. I have read that the coconut flour needs to sit for a bit in the liquid, or that you can’t overr mix it. I feel like I follow the recipes as they are written but obviously not. Help! I want to eat banana bread that is in the pictures!

Betsy, I had the same problem, too. However, I used homemade flour (I made coconut milk and then dehydrated the pulp). I didn’t have a flour sifter or a grain mill, so I used my coffee grinder (which is only used for veggies or spices). The resulting ‘grind’ was still not flour-like, so my baked goods didn’t firm up as they’re supposed to.

I just bought coconut flour AND a sifter. The recipe that I had trouble with now works perfectly. It’s also best to sift and THEN measure the flour.

how is it anti-candida with 5Tsps of honey? All the diets i have seen for candida have been ‘no honey’. Raw honey is anti-bacterial and I know the coconut oil helps too. Nevertheless, this looks amazing and I am going to make it without the honey and just use the stevia. Thanks!

I have some bananas ready so I’ll give it a try. I always have used yogurt in my bread to make it extra moist, but I’ll try it your way before I experiment. Is there a way to print a ‘printer friendly’ version – I don’t like to have my computer near my cooking mess:)

with the baking soda i am always worried it has that soda after taste… any comments? i might just try a little whey to help with the baking soda – will let you know how it turns out
and Stevia AND honey? i will just use honey ripe bananas are usually sweet enough for my taste; but the whole recipe just makes my mouth water!!!! bananas: get ripe!!!!

Cool… You have to let us know if you convert this to muffins… It would be great to make and freeze… I really love good coconut flour recipes’cause my diabetic hubby gets to enjoy, too! I’m going to try to find a better almond meal, though…I’m just not, totally, satisfied with the brand I bought… I’m going to use the rest of what I currently have to make pooch treats (I’m baking the sweet potatoes as I type…lol)

Oh and, I’m making your gutsy flatbread to go with dinner…my first time making it! Do you know if it will freeze “well”? (I’m going to cut into breadsticks). I don’t see us eating them all, right away, plus it would be great to pull out of the freezer ready made.

OMG! I’m drooling over my keyboard! This looks sooooo good! I wish I would have been able to get here earlier in the week because my daughter just threw out 4 over-ripe bananas and I could have given this a try. I don’t usually toss anything, but I’ve been in the kitchen canning and didn’t even have the time to mush them up and freeze them This will be something I can give a try next week as things begin to slow down. I’m looking forward to it! Thanks for sharing with us this week ☺

You don’t have to mash up ripe bananas to freeze them. Put them peel and all in a ziplock bag in the freezer. When you are ready to use them just thaw slightly and peel. They look like big slugs-LOL- but they are great for baking!
I’m going to try this recipe for banana bread! Sounds great.

[…] Learning to cook/bake with coconut flour to help my handsome husband transition to being grain-free for a while. Who knew you could make incredible southern fried chicken… and not have to feel guilty about it? Next up, I think I’m going to try my hand at this banana bread. […]

I made this today with Bobs. I used the full cup but an extra TB of oil. It came out pretty moist but very dense and didn’t rise. The flavor was great though and my huband and kids loved it. Next time I’ll try less flour and a little more baking soda or maybe try the coconut flour mentioned. I also only used 4 TB honey and no stevia and found it plenty sweet! Thanks for the recipe!

Hi Katie, Bobs seems to be a little denser, so I can see why that would happen, sorry I forgot to mention that exactly. I think the stevia helps with people who are used to regular baked goods, but my family likes it without it. I think the WFN coconut flour is the trick, but don’t be afraid to experiment! Thanks for reading and happy baking

[…] and goat cheese. Yesterday though I decided to add some leftover mashed sweet potatoes to some grain free banana bread and see how it turned out. The results were quite delicious and the addition of sweet potato helped […]

so i finally ventured into your recipe – had to alter it of course as i always do finally had coconut flour but not enough bananas so i raided the freezer for berries from this summer; forgot the pinch of salt, substituted baking powder for the soda (i cannot stand soda taste and did not want to risk it) and since i figured the berries would add too much moisture i added 1/3 cup of potato starch; PERFECT! Steve has been gobbling it down hot and he is not a sweets guy; next time i will try different things again

I have made this twice now in the last two days as it all got gobbled up. I reduced my coconut flour to 3/4 cup because I know the brand I use tends to dry baking out, and added in 1/4 cup of almond meal. it was AMAZING! my son calls it Magic Banana Bread, he thinks it is wonderful. Thanks for an such an amazing recipe.

[…] realized? Most of my recipes are not gutsy at all! I mean snickerdoodles, fruit leathers, and banana bread are great and all, but I think I have to step up the notch here with the “gutsyness”, don’t […]

I just made this and it’s phenomenal! I had a pack of Bob’s coconut flour that I wasn’t sure what to do with, but now I do!
I used butter and coconut oil instead of just butter, and added chopped pecans as they’re a favourite in our house.
I’m definitely going to use this recipe from now on. Thank you so much!

Try smelling it, does it smell like coconut or stale? dip your finger in it and test it too. I think it will be ok after 1 months or 2 If it has been in the fridge or a dark place, it might even last a lot longer!

We just made this recipe this morning and it was a HUGE hit in our house. I had a little bit of Bob’s Red Mill coconut flour leftover and used WFN’s coconut flour for the remainder amount. WFN’s flour is more fluffy, light and also whiter – I much prefer WFN’s version. We didn’t use Stevia and it still came out sweet enough. Thank you so much!!

This recipe is a hit in a lot of houses! Im happy you enjoyed it with your family. I do too. My recipes can be confusing for some because WFN and bobs coconut flours are completely different! Most of my recipes are WFN coconut flour! Yes the stevia is just extra for those with a sweet tooth.

This recipe is wonderful! I made it into muffins, and I replaced one of the eggs with Chia seed (1 tbsp. egg + 3 tbsp. liquid) just because I didn’t have enough eggs. Also did 4 tbsp. of honey as sweetener plus added some honey-sweetened chocolate chips. I had heavier coconut flour, so I sifted it and used 3/4 c. of that along with 1/4 c. of almond flour as someone else suggested. Just noting all these changes in case someone reading may have similar challenges. Thank you for a GREAT recipe!

I’m new to coconut flour AND chia seeds….Aimee I don’t know why I am getting so confused over your swap with the chia seeds. Can you helpa beginner out! Is it 1 tbsp. chia that have already been soaked and expanded per egg? Thanks!

I just made this for breakfast! So good!!! I didn’t have parchment paper so I made them into muffins since I had liners. They took 47min So 45-50 minutes depending on your oven. Thank you so much for this recipe!

I came across this today, here’s my review: SUPER YUM!!!!! I haven’t had anything bready, warm, buttery, and delicious in so long. I made muffins, and when I first took them out of the oven the tops looked chunky and seemed to be slightly cracked; I thought for sure I messed up and they would be dry. NOPE! So so good. I can’t thank you enough for my new favorite comfort treat.

I tried to post this before, but perhaps it didn’t pass moderation?
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Betsy, I had the same problem, too. However, I used homemade flour (I made coconut milk and then dehydrated the pulp). I didn’t have a flour sifter or a grain mill, so I used my coffee grinder (which is only used for veggies or spices). The resulting ‘grind’ was still not flour-like, so my baked goods didn’t firm up as they’re supposed to.

I just bought coconut flour AND a sifter. The recipe that I had trouble with now works perfectly. It’s also best to sift and THEN measure the flour.

I just made these yesterday evening, accidentally left them sitting out on the counter overnight, and they’re still moist and delicious today! The only change I made was to use 3/4 cup coconut flour and 1/4 cup almond flour instead of 1 whole cup of coconut flour. You really can’t tell they’re not just regular wheat flour muffins! Thanks so much for this recipe, it’s a keeper!

Oh my goodness, Caroline! This is the best banana bread ever! I’m not really a fan of banana bread, but I can’t get enough of this. I made muffins following the recipe with the exception of halving the baking soda. We had cut it out totally but are adding a little back in. These were scrumptious! They remind me cakey, sweet delicious donuts.

My son was given 24 over ripe bananas from a produce vendor and he brought them to me. I mushed and froze most but decided to try this recipe with some of them. I have never cooked with coconut flour, coconut oil or coconut sugar but decided to give this recipe a try as I would like to change my diet. I did use coconut sugar in place of the stevia though. Wish me luck

Looks great! It’s definitely not anti-candida. Not just the honey but the over ripe bananas are very high in sugar. Especially at the overripe stage. Sugar is sugar with candida. It doesn’t know the difference between a banana and honey.

Hi there. The ratio of flour to eggs was different than I’ve seen on other recipes, & it worked so well! I’m glad I don’t have to use so many eggs! Great texture. the best coc. flour banana bread recipe I’ve found. Good job I did add a little psyllium husk powder which improves texture ALOT. My friend who is celiac suggested it as she uses it for baking. Not sure if it’s GAPS approved though. Thanks so much

Thanks for the recipe! I only used 2T honey and no stevia and it was the perfect amount of sweetness. I made them into muffins. It’s nice to have a coconut flour banana bread that doesn’t use quite so many eggs yet isn’t too dry. Yum!

I made this last night the hubby loved it very moist and yummy!!!! I used coconut oil… I miss the butter flavor… so next time I’ll use butter. I didn’t use stevia the honey was just the right amount of sweetness.

I recently realized that GAPS might be the only diet that could help me with my issues…However, I notice eggs are a big component of the diet and I am (currently) intolerant to them. Any suggestions? Any good GAPS-legal substitutions? Chia-eggs?

I only had 3 eggs, so I used a scant 1/4 cup of applesauce to make up the liquid and I skipped the Stevia.

They are in the oven right now as muffins, but 300 seems really low for baking and they don’t seem to be cooking at all. I made muffins last week at 350 from a different recipe and they turned out fine.

So my questions are: is 300 really the right temperature and I’m thinking I need to calibrate my oven. I hope they turn out. I’m going on 40 minutes for small muffins and they are soggy inside.

if your oven runs a bit low then yes that could be a big difference. kick it up to 325.The reason why i did it this way is because it needs to thoroughly “cook” through and 350 burned it when i tested it.

hiya, yesterday i made the recipe as written and it came out tasting really really YUM. there is just one thing, the feel is more like a pancake, like a pancake bread? yes. because the bite melts into the mouth like pancake. not so terrible really, and trust me, no one complained one bit and just asked for more. out of curiosity, i wonder what i could do next time to get a more bread consistency ?

This was absolutely the best banana bread I have ever had. I loved this because usually coconut flour is dominant but this recipe is not that way! Thank you for this. I used tropical traditions coconut flour and ended up using just under 3/4 cup sifted and that was plenty. I have been eating real food over a year so I only added 3 T honey and it was perfect sweetness.

Hi, I am new to this type of cooking. Can anyone help me? I notice this recipe calls for raw honey, which is a solid. Should I melt the honey before using it in the recipe. Also, I haven’t done any cooking with stevia and hate the taste of it in tea. Do you think this recipe would work if I used more honey or agave instead of the stevia?

I followed the directions to a T (no stevia). And it turned out a bit dry. I was a little bummed because my house smelled sooooo wonderful while it baked! I spread on a bit of butter and a little more honey and it was better :). I’ll try again and add a little extra banana

OMG! You know how hard it is to try and find coconut flour banana bread recipes? It’s all I got at the moment and because I’m a diabetic I’m restricted to how many carbs I eat. Do you know how many grams of carbs would be in this recipe?

This sounds to DIE for! Hahaha. Just wandering, I’m a diabetic and therefore have to watch my carbs and was just wandering how many grams of carbs you think might be in this recipe? For like 1 slice or 1/12 or however much thanks!

Made this one the other day with home made coconut flour,it was super tasty!!truly the best banana bread that i have ever had!!I used ghee instead of butter and added a pinch of cinnamon and ginger..Thanks a looot for sharing the recipe!!!
Hugs
vidya

I just mixed the batter up with regular organic coconut flour from the bulk section of the grocery store. The batter looked too dense to me but I didn’t want to mess around with it because I am more of a cook, not a baker, and I really wasn’t sure what, if anything, I should add to correct it, just in case it was supposed to be that way with coconut flour… I popped it in the oven and we will see how it comes out, but I don’t think it is going to come out right. Will let you know.

You could use a few extra spoonfulls of applesauce to offset the lack of honey. Also, if you want a decent recipe with the correct amounts, just google coconut flour applesauce bread.

I will also mention that another binder that can be used in lieu of banana, and better for those either not caring for bread that is sweet or avoiding sweets is some pureed spaghetti squash. Binds, has no flavor in the bread, and keeps it moist.

I’m not sure if this has been asked so apologies in advance if it has. I prefer not to use stevia and so I really have no familiarity with terms like “squirters” and “drops.” I see that it’s optional but I don’t want my banana bread to lack sweetness. I’m having a difficult time finding a conversion chart online because stevia has so many different forms so I don’t know which table to follow. Can I replace the stevia with extra honey or maybe turbinado or coconut sugar? How much would that work out to? Hoping someone can help! Thanks for the recipe, Caroline! See you around Facebook

A dropper comes with the small stevia bottle. Maybe like 10 drops of liquid stevia is a squirt. You could add an extra Tbs of honey if you need, but most people just skip the extra stevia or sweetener and use only the honey because it is plenty sweet.

Hi, I made this bread a few times. I tried plain coconut flour bread, and coconut cauliflower bread, and rice/tapioca flour bread and I did not like the taste. This one is good. I do have a few questions if you would please answer. What is the proper way to store it – fridge or room temperature? Because for now I stored it in the fridge, which forces me to toasted every time. It does not taste good when cold. And getting it out toaster without breaking it is kind of hard too. However, after 2 days it gets dark spots on top, like mold (sort of).